Nibblous | spinach and egg curry

Name: Nibblous | spinach and egg curry
Ingredients: 3 tbsp vegetable oil; 2 large onions, peeled, halved and finely sliced; Salt; freshly ground black pepper; 4 cloves garlic, peeled and finely sliced; 2-3 green chillies, sliced (remove the seeds and membrane if you don't like it too hot); 5cm piece fresh ginger, peeled and finely chopped; 1 tbsp korma or other curry powder; 400g tin coconut milk; 200ml vegetable stock; 6 eggs; 300g baby spinach; Juice of 1 small lemon; 1 big handful fresh coriander, tough stalks removed, leaves chopped; 30g almonds, toasted

nibblous.com

spinach and egg curry rating: This is a Hugh Fearnley-Whittingstall recipe, and is delicious.

View full recipe on nibblous.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nibblous.com.

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Ingredients

3 tbsp vegetable oil
2 large onions, peeled, halved and finely sliced
Salt
freshly ground black pepper
4 cloves garlic, peeled and finely sliced
2-3 green chillies, sliced (remove the seeds and membrane if you don't like it too hot)
5cm piece fresh ginger, peeled and finely chopped
1 tbsp korma or other curry powder
400g tin coconut milk
200ml vegetable stock
6 eggs
300g baby spinach
Juice of 1 small lemon
1 big handful fresh coriander, tough stalks removed, leaves chopped
30g almonds, toasted